NEW POTATO & TUNA SALAD
A perfect spring salad
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Snack, Supper
Time 30m
Number Of Ingredients 7
Steps:
- Boil potatoes for 15 mins or until tender. Drain and cool under cold water. Meanwhile, make the dressing by mashing anchovies with the mayonnaise. Add the white wine vinegar or lemon juice and season to taste with black pepper. Tear the leaves from the lettuce into a large bowl. Chop spring onions and tip them in. Slice the potatoes and add to the bowl, then drain the tuna and flake into the bowl. Drizzle the dressing over and serve.
Nutrition Facts : Calories 259 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 2.8 grams sugar, Fiber 1.8 grams fiber, Protein 21 grams protein, Sodium 1.11 milligram of sodium
WARM POTATO SALAD WITH TUNA AND BACON
Provided by Megan Mitchell
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Place the potatoes in a medium saucepot and add enough cold water to cover by at least 2 inches. Add a large handful of salt and bring to a boil over medium heat. Reduce to a simmer and cook until tender and pierces easily when you insert a paring knife, 10 to 15 minutes.
- While the potatoes cook, heat a 12-inch nonstick skillet over medium heat. Add the bacon and cook, flipping occasionally, until golden and crispy, 10 to 12 minutes. Remove and let drain on a paper towel-lined plate then cut crosswise 1/4 inch thick. Set aside.
- To make the dressing combine the oil, vinegar, both mustards, some pepper and a large
- pinch of salt in a small bowl. Whisk together and taste for seasoning.
- Once the potatoes have cooked, drain and carefully--they'll be hot--cut in half. Place in a large
- bowl and add the bacon. Pour the dressing over the potatoes and bacon and toss. Let sit for a few minutes so the flavors can absorb. Add the chives.
- Break the tuna into large chunks directly into the potato salad. Gently toss with a silicone spatula just to mix through, keeping the tuna in large chunks.
- Scoop into a shallow bowl or platter, garnish with more chives, black pepper and the chive blossoms, if using. Serve warm.
SEARED TUNA WITH THE BEST POTATO SALAD
Provided by Jamie Oliver
Time 37m
Yield 4 servings
Number Of Ingredients 9
Steps:
- For the potato salad: Cook the potatoes, and while still warm, add the capers and a good squeeze of the lemon. Add the oil, and toss in the red onion and celery heart and season carefully with salt and pepper.
- Lay out your tuna steaks on a tray and season with salt and pepper. I prefer to cook it on one of those ridged grill pans or in a frying pan. Rub your pan, which should be very, very hot, with a little bit of olive oil on a piece of kitchen paper, then put in the tuna. What you want to do is sear the tuna so that it toasts, fries, and browns, about 45 to 60 seconds on each side. Once cooked, I like to rip the steaks in half and place them on top of the potato salad. Smash or pound up the basil in a mortar and pestle. Add a good glug of olive oil with a squeeze of lemon, and spoon this over each tuna steak.
TUNA POTATO SUPPER
Tuna lovers will find this to be a real treat. My husband and I enjoy it as a nice change from the ordinary baked potato. Add a salad for a simple lunch or dinner. -Rosella Peters, Gull Lake, Saskatchewan
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high until tender, turning once, 7-9 minutes. Cool slightly. Cut a thin slice off the top of each potato and discard. Scoop out the pulp, leaving a thin shell., In a bowl, mash the pulp. Stir in the tuna, celery, onion, salad dressing, salt and pepper. Spoon into potato shells. Sprinkle with cheese. Place on a baking sheet. Broil 4-6 in. from the heat until cheese is melted, 5-6 minutes.
Nutrition Facts : Calories 598 calories, Fat 25g fat (6g saturated fat), Cholesterol 38mg cholesterol, Sodium 866mg sodium, Carbohydrate 63g carbohydrate (0 sugars, Fiber 6g fiber), Protein 30g protein.
TUNA AND POTATO SALAD
The Frugal Gourmet Cooks with Wine - Jeff Smith. Copyright 1986 He says... "This kind of salad is common in Italian communities such as those in San Francisco or New York. It is very delightful and can be used as a first course, a side dish, a vegetable dish or a main course in the summertime. Now this is Frugal versatility!"
Provided by dicentra
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Blanche the green beans for 2 minutes in boiling water. Drain and plunge into cold water. Drain again.
- Place the cooked potatoes, beans and tuna in a salad bowl.
- Mix the anchovies and pesto with the mayonnaise and pour onto the salad.
- Add salt and pepper to toss. Garnish with the parsley.
Nutrition Facts : Calories 509.8, Fat 21.6, SaturatedFat 3.4, Cholesterol 36.6, Sodium 713.6, Carbohydrate 63.3, Fiber 7.8, Sugar 6.7, Protein 18.2
TWO BEAN, POTATO & TUNA SALAD
This main course salad is rich in flavour and Vitamin C - great for lunchboxes too
Provided by Mary Cadogan
Categories Dinner, Lunch, Main course, Supper
Time 25m
Number Of Ingredients 8
Steps:
- Put the potatoes in a pan of boiling water, then boil for 6-8 mins until almost tender. Add both types of beans, then cook for a further 5 mins until everything is cooked. Meanwhile, make the dressing. Whisk together the harissa and vinegar in a small bowl with a little seasoning. Whisk in the oil until the dressing is thickened. Drain potatoes well, toss with half of the dressing, then leave to cool.
- Flake the tuna, then fold into the potatoes. Add the remaining dressing. then gently toss. Divide between 4 bowls and serve each portion with a handful of rocket or watercress on top. Serve warm or cold.
Nutrition Facts : Calories 211 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 15 grams protein, Sodium 0.14 milligram of sodium
WARM POTATO & TUNA SALAD WITH PESTO DRESSING
Whip up a tasty potato and tuna salad in less than half an hour
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Side dish, Starter, Supper, Vegetable
Time 30m
Number Of Ingredients 7
Steps:
- Put the potatoes in a pan of boiling water, bring back to the boil and simmer for 8-10 minutes until tender.
- Meanwhile, mix the pesto and oil to make a dressing. Halve the tomatoes, drain and flake the tuna. Add the beans to the potatoes for the last 3 minutes of cooking time.
- Drain the potatoes and beans and tip into a salad bowl. Stir in the spinach so that it wilts a little in the warmth from the vegetables. Season with salt and pepper. Scatter the tomatoes and tuna on top, drizzle with the pesto and gently toss everything together.
Nutrition Facts : Calories 349 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 29 grams carbohydrates, Fiber 3 grams fiber, Protein 15 grams protein, Sodium 0.71 milligram of sodium
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- Place fingerling potatoes in a large pot and cover well with water. Boil for 10 minutes or until you are able to stick a fork through potatoes. Using a slotted spoon, remove potatoes from boiling water and transfer to a plate for now. Do not discard water.
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